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Orange-Soaked Bundt Cake

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Oranges
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La Belle Cuisine

Katherine Alford’s
Orange-Soaked Bundt Cake

This simple cake packs a ton of orange flavor.

"This amazingly moist and delicious cake is adapted from a favorite family
recipe of Bianca Henry, a New York pastry instructor. You'll need a thin
 skewer to poke holes in the cake. Serve the cake garnished with slices of
peeled oranges macerated with a little sugar and rum."

Serves 10

For the Cake:
10 ounces (2 1/4 cups) all-purpose flour;
more for the pan
2 cups sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
6 ounces (12 tablespoons) unsalted butter,
softened; more for the pan
3/4 cup canola or other mild-flavored oil
(check for freshness before using)
1 1/2 tablespoons finely minced lemon zest
(from about 2 lemons)
1 tablespoons vanilla extract
3/4 cup strained fresh orange juice
5 large eggs

For the Syrup & Glaze:
1/2 cup frozen orange juice
concentrate, thawed
1 tablespoon unsalted butter, melted
2 tablespoons dark rum
1 cup confectioners' sugar, divided

Heat the oven to 350 degrees F. Butter and flour a 10-inch tube pan or
12-cup Bundt pan.
To make the cake: Sift the flour, sugar, baking powder, and soda into the large bowl of a stand mixer fitted with the paddle attachment. Add the
butter and mix on low speed until fine crumbs form. Change to the whisk attachment. With the machine running on medium speed, whisk in the oil,
lemon zest, vanilla extract, and orange juice. Whisk in the eggs one at a
time and then increase the speed to high and whisk the batter until light,
about 3 min., scraping the sides of the bowl if necessary. Pour the batter
into the prepared pan and bake until a toothpick inserted in the cake
comes out clean, 45 to 50 minutes.
To make the syrup and glaze: While the cake bakes, whisk together in
a small bowl the orange juice concentrate, butter, rum, and 1/2 cup of the confectioners' sugar. When the cake is done, set the pan on a rack to cool
for 5 min. With a thin skewer, poke the cake all the way through to the
bottom of the pan in about 100 places. Pour 1/3 cup of the syrup over the
cake and let stand for 1 hour before removing the cake from the pan. (At
this point you can wrap the cake in plastic and hold for up to 3 days at
room temperature; in fact, the flavor only improves.) Cover the remaining
syrup with plastic and store at room temperature.
Poke 100 holes in the cake and then fill them up again with a tangy-sweet orange syrup.
When ready to serve, whisk the remaining 1/2 cup confectioners' sugar
into the remaining syrup. Set the cake on a rack over a baking sheet and
pour the glaze over the cake. Let stand for at least 10 minutes before
slicing and serving.

Featured Archive Recipes:
Oodles of Oranges!
Michele's Christmas Ambrosia Cheesecake
Mother's Orange Cake (Craig Claiborne)
Orange Brownie Cake
Orange Butter Cookies
Pumpkin Walnut Cake with Candied Oranges
Sour Cream Orange Cake
Williamsburg Orange-Sherry Cake

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